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Brown butter pumpkin maple bars topped with thick salted maple glaze and flaky sea salt

Brown Butter Pumpkin Salted Maple Bars

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Fluffy pumpkin maple bars made with brown butter and dipped in a thick salted maple glaze. These cozy fall donuts are naturally sweetened with maple sugar and contain no refined sugar.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 3 hours 30 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 475
Ingredients Method Nutrition Notes

Ingredients
  

Brown Butter Pumpkin Dough
  • 3/4 cups all-purpose flour
  • 2 1/4 tsp active dry yeast
  • 1/3 cup maple sugar
  • 1/4 cup warm water warmed to 100°F to 105°F
  • 1/4 cup whole milk
  • 1/2 cup pumpkin purée
  • 1/3 cup 2% Greek yogurt
  • 1 large egg
  • 3 tbsp unsalted butter browned and cooled until just warm
  • 1 tsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 tsp sea salt
For Frying
  • amount as needed avocado oil enough to fry the bars with room to float
Brown Butter Salted Maple Glaze
  • 4 tbsp unsalted butter browned
  • 3/4 cup maple sugar
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla bean paste
  • 1/2 tsp maple extract
  • 1/4 tsp sea salt
  • 2-4 tbsp whole milk gradually as needed

Method
 

Brown the Butter
  1. Melt all 7 tablespoons of butter in a light-colored saucepan over medium heat.
  2. Continue cooking, stirring frequently, until the milk solids become deeply golden and the butter smells nutty.
  3. Immediately transfer the brown butter to a heat-safe bowl. Measure 3 tablespoons for the dough and reserve the remaining 4 tablespoons for the glaze.
  4. Let the dough portion cool until just warm.
Prepare the Dough
  1. Warm the water to 100°F to 105°F. Gently stir in the active dry yeast and 1 teaspoon of the maple sugar.
  2. Leave the mixture undisturbed for 10 minutes. It should develop an obvious layer of foam. If it remains flat, discard it and begin again with fresh yeast.
  3. Add the whole milk, pumpkin purée, Greek yogurt, egg, remaining maple sugar, 3 tablespoons cooled brown butter and vanilla bean paste. Mix until combined.
  4. Add the all-purpose flour, cinnamon, nutmeg and sea salt.
  5. Knead for 8 to 10 minutes, until the dough is smooth and elastic. The dough should remain soft and slightly tacky; avoid adding extra flour.
  6. Transfer the dough to a lightly greased bowl, cover and let rise for 60 to 90 minutes, or until doubled in size.
Shape and Proof
  1. Roll the dough to approximately 3/4-inch thickness.
  2. Cut the dough into 8 long, thick rectangles and gently round the corners with your fingers.
  3. Place each bar on an individual square of parchment paper.
  4. Cover and proof for 30 to 45 minutes, or until noticeably pillowy.
Fry the Maple Bars
  1. Heat the avocado oil in a heavy-bottomed pot to 350°F.
  2. Fry 1 or 2 bars at a time for 1 to 2 minutes per side, or until deeply golden.
  3. Maintain the oil temperature as closely as possible to 350°F. Crowding the pot will lower the temperature and produce greasy donuts.
  4. Transfer the fried bars to a wire rack and allow them to cool until warm but no longer hot.
Make the Salted Maple Glaze
  1. Blend the maple sugar until it reaches a fine, powdered consistency.
  2. Whisk the powdered maple sugar with the reserved 4 tablespoons brown butter, maple syrup, vanilla bean paste, maple extract and sea salt.
  3. Add the milk 1 tablespoon at a time until the glaze is thick, smooth and opaque. It should sit on top of the bars rather than drizzle down the sides.
  4. Dip the entire top of each warm maple bar into the glaze and allow the excess to run off.
  5. Immediately finish with flaky sea salt and a light sprinkle of maple sugar.
  6. Serve while still slightly warm.

Nutrition

Serving: 155gCalories: 475kcalCarbohydrates: 68gProtein: 8gFat: 20gSaturated Fat: 8gSodium: 337mgPotassium: 178mgFiber: 3gSugar: 32gVitamin A: 20IUVitamin C: 1mgCalcium: 5mgIron: 17mg

Notes

The dough should stay soft and slightly tacky. Do not add extra flour.
Keep the water between 100°F and 105°F. The yeast should look foamy after 10 minutes.
Keep the frying oil near 350°F and avoid crowding the pot.
Add the glaze milk slowly so the glaze stays thick and opaque.
Store in an airtight container for up to 1 day. Nutrition will vary depending on oil absorption.

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